It was REALLY good. <br><br>My sister in law has a fat-free recipe if you want to try it. Ours was much easier to make and it had prosciutto. <br><br><br><br>Lasagna Roll-Ups (4 Servings)<br><br>8 lasagna noodles<br>1 cup shredded nonfat or reduced fat mozzarella cheese<br><br>Filling:<br><br>15 ounces nonfat ricotta cheese<br>1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry<br>1/2 cup grated carrot<br>2 tablespoons minced fresh parsley<br><br>Sauce:<br><br>1 can (1 pound) unsalted tomatoes, crushed (I use the salted so Tom will not add his own - his portion may be more dangerous)<br>1 can (6 ounces) unsalted tomato paste ( I use the italian flavored paste)<br>1/4 cup unsalted vegetable broth or water<br>1 medium yellow onion, chopped<br>1 teaspoon dried Italian seasoning<br>1 teaspoon crushed fresh garlic<br><br>Time Saving Tip - If you are in a hurry, use 3 cups of bottled fat-free marinara sauce or spaghetti sauce for the sauce! Shhh, don't tell you big cheat!<br><br><br>Directions:<br>1. To make the sauce, combine all the sauce ingredients in a pot, and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 20 minutes. <br><br>2. To make the filling, combine all of the filling ingredients in a medium-sized bowl, and stir to mix well. Set aside.<br><br>3. Cook the noodles al dente according to package directions. Drain, rinse, and drain again.<br><br>4. Coat a 2 and 1/2-quart casserole dish with nonstick cooking spray. To assemble the roll-ups, arrange the noodles on a flat surface (I place the cooked noodles on wax paper to avoid sticking) and spread 1/8 of the filling mixture along the length of each noodle. Roll each noodle up jelly-roll style, and place in the prepared dish, seam side down. Pour the sauce over the roll-ups.<br><br>5. Cover the dish with aluminum foil, and bake @ 350 degrees for 30 minutes. Remove the foil, top with mozzarella cheese, and bake for 10 additional minutes, or until cheese is melted. Serve hot. <br><br><br>

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